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Cuisinart 622-24 Chef’s Classic 10-Inch Nonstick-Hard-Anodized, Open Skillet(Open Skillet)
Original price was: $24.95.$14.97Current price is: $14.97.
Description
SLOPED SIDES DELIVER PERFECT PERFORMANCE: The sloped sides of the skillet maximize cooking surface. Skillets are designed for browning and tossing small pieces of food like mushrooms.
HARD ANODIZED EXTERIOR: Cookware exterior is harder than stainless steel for durability and professional performance. Dense, non-porous, highly wear resistant.
UNSURPASSED HEAT DISTRIBUTION: Hard anodized construction heats quickly and spreads heat evenly. Eliminates hot spots.
QUANTANIUM NON-STICK FOR PROFESSIONAL RESULTS: Quantanium nonstick cooking surface is reinforced with titanium for lasting food release, healthy cooking and easy cleanup. Metal utensil safe. Great for slowly cooking minced garlic in olive oil, frying breaded pork chops, or browning sausage.
COOL GRIP HANDLE: Solid stainless steel riveted handle stays cool on the stovetop.
| Brand | Cuisinart |
|---|---|
| Material | Aluminum |
| Special Feature | Electric Stovetop Compatible, Gas Stovetop Compatible |
| Color | Open Skillet |
| Capacity | 10 Inches |
| Compatible Devices | Gas |
| Product Care Instructions | Hand Wash Only |
| Maximum Temperature | 5 Degrees Fahrenheit |
| Handle Material | Stainless Steel |
| Item Weight | 1 Pounds |
| Is Oven Safe | Yes |
| Model Name | Chef's Classic Nonstick Hard Anodized 10-Inch Skillet, 622-24 |
| Has Nonstick Coating | Yes |
| Is Dishwasher Safe | No |
| Recommended Uses For Product | general sautéing and frying |
| Specific Uses For Product | personal |
| Shape | Round |
| UPC | 086279007230 |
| Global Trade Identification Number | 00086279007230, 10086279007237 |
| Product Dimensions | 17.5 x 10.2 x 1.9 inches |
| Item Weight | 1 pounds |
| Manufacturer | Cuisinart |
| ASIN | B0001LO5FY |
| Item model number | 622-24 |
| Customer Reviews |
(1,834) 4.6 out of 5 stars |
| Best Sellers Rank |
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| Is Discontinued By Manufacturer | No |
| Date First Available | March 18, 2004 |






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